Pumpkin Ice Cream Pie with Gingersnap Crust

Ice cream, pie and our Apricot Pumpkin Butter and Old-Fashioned Caramel Sauce make for one delectable dessert.

Ingredients

Directions
1. For Gingersnap Crust: Preheat oven to 350 degrees F. Combine gingersnaps, butter, sugar and chopped pecans and press onto bottom and sides of 9 inch pie plate. Bake for 8 minutes. Set aside to cool.
2. For Pumpkin Ice Cream: Combine Apricot Pumpkin Butter and pumpkin pie spice. Stir ice cream to soften, then fold in pumpkin mixture. Spoon into baked gingersnap crust and freeze.
3. Serve frozen and drizzle with warmed Old-Fashioned Caramel Sauce and whipped cream. Pie will keep for several days in freezer.